Remember that song: ‘June is Bustin’ out all over?’ Yeah, well we are certainly
bustin’ out in the Ozarks, with water that is! I have lost track of the amounts
of rain which have fallen in the last five or six days. Feels like we are living in a
rainforest. I know the ground needs the rain, and the lakes are certainly filled to
the brim, which is good to see.
June brings us the succulent blueberry. Still considered a terrific antioxidant I’ve
implemented them into a delicious parfait. I say still considered an antioxidant
because usually after a few years they reverse the info and say it’s not good. A
bit like the wrap the ‘eggs’ are getting. I just knew 25 years ago when everyone
was saying not to eat eggs that they were full of it. I think like many things in our
lives it’s a matter of balance. I remember friends who drank tons of carrot juice
because it was going to be soooo…good for them. They glowed like an orange
As you look through the recipe this week you will find it has 4 different parts.
There will be a lemon pudding portion, a crème filling, crumble and fruit. The
great part is how you can take this parfait apart and create a multitude of other
dishes. For example as you look at the pudding segment you will find that I added
an additional egg yolk, sugar and water to what the box directions indicate. The
outcome I was seeking was not a tight lemon pie filling, but a pudding that was
a bit looser in form. You could make lemon pudding (not instant) and put it
between the layers of a lemon cake. For the top you could stir a bit of whipping
cream into the filling and place it over the top with lemon and mint for garnish.
For the crumble I have actually used my baked oatmeal recipe minus nuts and dry
fruits. It was baked a bit longer in the over to make it more like a granola. The
addition of coconut and slivered almonds might be nice to add when it’s used in
The crème filling is my favorite portion of the dessert. In fact I could easily sit
down and devour the entire bowl of this yummy filling. The filling could be used
with cakes, pies or layered in a trifle. Wait a minute you could pipe the filling into
the center of a lemon cupcake!
Fourth of July will be here before we can say ‘Mother May I’. Instead of a lemon
parfait or trifle why not go with a vanilla pudding and add strawberries with
the blueberries. On the puddings do not use instant, it is just not good enough
quality. Actually I had a difficult time finding regular puddings. I went to my
big ‘W’ store and they carried very few cooked puddings. The grocery store
however had a more bountiful supply.
When it’s hot the fruit and creamy fillings leave us feeling refreshed and
rejuvenated. The hardest part about the trifles and parfaits is the transporting.
Usually it is wise to construct the dish after you have arrived at your destination.
On a healthier note when our family road trips we make ‘healthy’ parfaits
from our cooler using fresh fruit, vanilla yogurt and cheerios. I always stick in
disposable cups and spoons and Phillip, our son, usually gets the job as chief
Well the curtain is dropping and it’s time for this writer to wrap up her day. This
week I had the privilege of cooking for writers from around the United States.
The day couldn’t have been better. Everything went off without a hitch and I
thoroughly enjoyed myself!
Grab an ice tea and head to the glider, it’s time for a peaceful evening. Simply
yours, The Covered Dish.
8 ounces cream cheese
1/2 cup sour cream
1/2 cup powdered sugar
6 tablespoons heavy cream
1 teaspoon lemon extract
2 teaspoons lemon zest
3 egg yolks
2 3/4 cups water
3/4 cup sugar
1 1/2 cups quick-cooking oatmeal
2 tablespoons wheat germ
1/2 cup sugar
1/2 cup milk
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
Fresh or frozen blueberries. If frozen drain well
(May also use other fruits and flavors)
Ahead of time prepare the crumble, (also known as Debbie’s Baked Oatmeal).
Spray a round cake pan or pie plate with vegetable spray and consider lining
with parchment paper. Mix all the ingredients together and spread evenly in
the baking dish. Bake at 350 degrees until the edges are golden brown, this
usually takes around 30 minutes. If you desire the crumble to have more crunch
lengthen the baking time. Cool completely, crumble and place in a sealed
container in the refrigerator. If you are making 5-6 parfaits one batch should
be adequate, increase amounts as needed. Use a whisk while stirring to make a
Soften the cream cheese for the filling and then mix all filling ingredients
together. Blend until mixture is very smooth and no lumps are present.
Cook regular pudding on the stove following the directions on the box and making
the changes as indicated above. I was seeking a lemon filling that did not set-up
like a pie, thus the reason for the changes. Cool completely.
The layering of this refreshing parfait can be done in any style with fruit in
between every layer or only on top. Sometimes if I don’t have time to make the
crumble I will use granola or other favorite cereals. Crumbled cookies could also
be an option. Lemon curd would also be a nice substitute for the lemon pudding.
Without the blueberries you could use a graham cracker crumble and call these
lemon pie parfaits. The recipe should make six (8-ounce cup) parfaits.